Bryan Miranda

Summary11312 W Willow LN., Avondale, AZ 85392

Cell: 602-582-5601: bryanm748974@gmail.com

I have been working in the restaurant industry since I was 16, always striving to be the best in any position I move up to. I have been able to prove myself time and time again to my peers that my work ethic, sense of urgency and determination is clearly visible to deliver the absolute best results to my abilities. One of the youngest managers in Red Robin being promoted the week I turned 21. After exceeding at Red Robin I moved on to become a manager of Claim Jumper Restaurants, expanding my manager knowledge for bigger and better perfecting the delivery of customer service. Expanding my restaurant knowledge again by working as a senior kitchen manager for The Cheesecake Factory learning the critical's to running a scratch kitchen with over 200+ menu items. Very hands on and knowledgeable, also being able to speak both English and Spanish to help with better communication. I can manage a restaurant from the prep line to the host desk and anywhere in between.

Highlights Manager over 6 years

Guest-oriented Team Member development

talent Bilingual in [English/Spanish]

Very fast paste persona meeting and exceeding what the Restaurant business demands from Managers

Excellent at building sales/upselling Exceeding the company’s goals and

expectations, with sales/targeted numbers. Serve Safe certified through March of 2020

Full service restaurant background starting from the bottom working myself up to the top

Strong leader with Supervisory skills Proven sales record working at the 2

busiest locations in the Arizona Market also working for the busiest restaurant company in America. Building sales, Helped furbish and set up the kitchen/Bar 100% for Red Robin in the Goodyear location when first opened and trained the whole new team.

AccomplishmentsDid the Red Robin MIT (Manager in Training) program, Finished my 30/60/90 soon after training to continue my development. Have full knowledge and experience in the kitchen. About a year after moved on to my second level of Management always pushing forward and seeking knowledge for more responsibility becoming the youngest AGM. I have trained in multiple locations developing the best team possible delivering great results with impeccable productivity and labor exceeding company goals. After 2 years in became a seasoned manager having worked at 4 different locations. Went through an extensive 10 week training program for Claim Jumper, did all that needed to be done and more to succeed, I have learned all economics on how to run the entire restaurant from the office to the dining room, given more responsibilities being in charge of the kitchen after 6 months of my hire date. Began working for The Cheesecake Factory in the start of 2015 expanding my restaurant knowledge even more working for the busiest chain in the U.S., The training was 12 weeks alone and have been there ever since becoming a more effective restaurant manager. I have also completed the ServSafe course and test to be even more in depth with the safety aspect of the business as well.

Experience

The Cheesecake Factory/Senior KM - Phoenix, AZJanuary 2015 to present: I am currently senior KM of the management team in the Phoenix AZ location. My main goal each day is to teach and

coach a team of 60+ BOH team members on the safety/sanitation procedures to make sure we are working as clean and safely as possible. My daily duties consist making prep list, ordering, quality/rotation, inventory, and menu knowledge for all 200+ made from scratch items. I am able to retain my food coast above company average while delivering exceptional guest experience.

Claim Jumper/Senior Manager – Tempe, AZFebruary 2013 to January 2015: I was the FOH manager in charge of both the Servers/Bartenders. My daily duties consisted of writing schedules for both departments which were 40+ team members, training new servers to give great guest service and an exceptional experience, keeping a solid liquor cost the years worked there, training bartenders on new drink with procedures and how to properly sell wine. Quality working the expo window every day we were focusing on food preparation/presentation to only allow the very best food out of the expo window to exceed quest expectations. I’ve moved back and forth from both restaurant location’s (Avondale, Tempe) to help managers and team members get better economically, while running successful. CJ expanded my knowledge in customer service, continuously developing the economics of running a business and staying ahead of the competition while building sales.

Red Robin/Assistant GM- Peoria, AZ January 2006 to February 2013: My last two years with Red Robin I was the AGM working alongside the GM, daily duties consisted of working with expo's to deliver the highest food quality possible, making no exceptions to the best in class food leaving the window. Always making sure my Team is delivering the best service possible, while delivering knowledge about our menu items to have the highest food and beverage average per guest. Making sure hostesses are making our guest feel welcomed and acknowledged walking in and out of the building. Keeping my cost center in green for multiple years in different locations, being able to maintain the company’s expectations and exceed to my highest ability.

Education

High School Diploma: 2007Westview High School – Avondale, AZ, United States

Criminal JusticeEstrella Mountain Community College – Goodyear, AZ, United StatesInterested in the field of criminal law, being promoted to manager took some time away from my classes, after completing my associates degree focused on my career. I will find time to return to school.